CREAM SEPARATION 



73 



not affected alike by diflPerent temperatures. From a 

 study of Fig. 34, it may be thought that there is an 

 advantage in having the whole milk at a low temperature 

 because the cream from two of the separators contained 

 a much higher percentage of fat when the temperature 

 was low. However, the loss of fat in the skimmed-milk 



40- 



FiQ. 34. — A diagram representing percentage of fat in cream as in- 

 fluenced by the temperature of the whole milk. Temperatures are 

 expressed in degrees Fahrenheit. Percentages at left. 



was comparatively greater, as shown in Fig. 35. When 

 the fat-content in the skimmed-milk does not vary greatly, 

 the amount of cream from a certain quantity of whole 

 milk decreases in direct proportion to the increase of the 

 amount of milk-fat in the cream. This fact is clearly 

 brought out in Fig. 33. It should be noticed in Fig. 33 



